Basic British Scones The Best Recipes

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Basic British Scones

"After a whole lot trial and error, I've give you this primary scone recipe which rivals the scones at Tea & Sympathy in NYC."

Ingredients :

2 cups all-cause flour
1 teaspoon cream of tartar
half of teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/eight cup white sugar
1/2 cup milk
2 tablespoons milk

Instructions :

Prep : 15M	Cook : 12M	Ready in : 25M

Preheat oven to 425 levels F (220 tiers C). Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt right into a bowl.
Rub within the butter until the combination resembles quality breadcrumbs. Stir within the sugar and enough milk to combine to a smooth dough.
Turn onto a floured surface, knead gently and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and vicinity at the prepared baking sheet. Brush with milk to glaze.
Bake at 425 stages F (220 degrees C) for 10 mins then cool on a cord rack. Serve with butter or clotted cream and jam.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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